Black-bean rice

1 can (15 ounces) black beans rinsed and drained or 2 cups cooked dry-packaged black beans (Frijoles Negros)

Moros y Christianos – Cuba

Serves 2-4

1. In a large saucepan over low heat, cook the bacon until crisp. Remove it and set aside.

2. Sauté onion, bell pepper, garlic, cumin, thyme and crushed red pepper in the bacon drippings until onion is tender, about 5 minutes.

3. Stir in the cumin, salt, pepper and cinnamon. Cook, stirring for 1 minute

4. Add the rice and sauté for 1 minute.

5. Add the reserved bean liquid (if you are using canned beans, add enough water to the liquid to make 2 cups)

6. Stir and bring to a boil over medium-high heat. Cover, reduce the heat to low and cook until the rice is almost tender.

7. Gently stir in the beans and oil, cover and continue to simmer over low heat for 10 to 15 minutes, until the rice and beans are tender.

8. Fluff with a fork. Sprinkle with the bacon and cilantro and serve.

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